Steamed Chocolate Pudding, Praline And Spiced Cream

Here are the complete recipe for steamed chocolate pudding, praline and spiced cream.

INGREDIENTS

For the pudding:

- butter 150g
- soft brown sugar 150g
- self-raising flour 100g
- ground almonds 50g
- cocoa 50g
- eggs 3
- milk 50ml

For the spiced cream:

- double cream 500ml
- blood orange 2 short strips of peel
- cloves 4
- star anise 2, whole
- nutmeg ½
- cinnamon stick whole

For the praline:

- almonds 50g, skinned
- golden caster sugar 75g

METHODS

- Butter a 2-pint pudding basin and put a disc of baking parchment in the base to stop the top of the pudding sticking. Put the butter and soft brown sugar in the bowl of a food mixer and cream together until pale and fluffy. Mix together the flour, ground almonds and cocoa. Break the eggs in a small bowl and beat lightly with a fork. With the beater still turning, add the eggs, a little at time.

- Put a large, deep pan of water on to boil, just enough to come half way up the sides of the pudding basin.

- With the machine on low speed, fold the flour, almonds and cocoa into the butter and sugar mixture, then the milk. When there are no signs of flour left, transfer to the pudding basin, gently smoothing the surface.

- Enclose the top with baking parchment then foil (ideal to use clingfim, enclosing the entire bowl) then lower into the simmering water. Cover the pan with a lid and leave to steam for 90 minutes. Check the water level from time to time and top up if necessary.

- To make the praline, toast the almonds in a dry pan until golden, turning them regularly. Add the sugar, evenly sprinkling it over the pan. Leave, without stirring, until the sugar has melted. As soon as they turn deep gold, tip the nuts and caramel on to a non-stick baking sheet or piece of baking parchment. When the nuts are cool enough to handle, process two-thirds of them to coarse crumbs in a food processor.

- To make the infused cream, pour the cream into a small saucepan. Remove a couple of strips of orange peel and add to the cream, together with the cloves and star anise. Grate a little nutmeg over the surface. Drop in the cinnamon stick. Bring almost to the boil, then remove from the heat, cover and set aside.

- When you are ready to serve, remove the pudding from its water and leave for 10 minutes to settle. Remove the paper and foil, slide a palette knife around the sides, and tip upside down on to a plate.

- Scatter the surface with the crushed praline and pour over the infused cream. Break the remaining caramel nuts into pieces and offer them round for those who wish.

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